Name: BAKED POTATOES WITH HAKE, SPRING ONIONS AND CHEDDAR
Ingredients: 4 large potatoes (about 250g each), scrubbed; 250g hake fillet, skinned and diced into 2cm cubes; 2 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g; 2 large pinches of grated cheese; 2 pinches of salt and pepper; 2 spring onions, chopped

BAKED POTATOES WITH HAKE, SPRING ONIONS AND CHEDDAR

Ingredients

4 large potatoes (about 250g each), scrubbed

250g hake fillet, skinned and diced into 2cm cubes

2 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g

2 large pinches of grated cheese

2 pinches of salt and pepper

2 spring onions, chopped

Print recipe

Directions

Paul Flynn's baked potatoes with hake, spring onions and cheddar serves 4.

Preheat the oven to 200 c.
Wrap the potatoes in tinfoil.
Cook for 70-80 minutes until they are nice and soft.
Cut each potato in half and scoop out the soft insides into a mixing bowl, take care not to damage the skins.
Mash the potato with a fork and add the Kerrygold butter, salt and pepper followed by the hake, mix well.
Fold in the spring onions.
Spoon the mixture into the potato skins, sprinkle over the cheese .
Place on a tray and bake for 15 minutes at 180 c until hot and melting.
Once cooked, remove from the oven and serve.